Add sliced strawberries to a bowl and drizzle honey over the top – stir and put in the refrigerator for at least two hours.

For the cakes: 

Preheat oven to 350°F

In a small mixing bowl, add all of the ingredients for the cakes in the order listed and stir until just combined. 

Line a baking sheet with parchment paper

Using a 1/4 cup measure, spoon 1/4 cup of mixture onto the baking sheet (the mixture will spread just a little, but not too much, so space these cakes apart) – make 4 cakes. 

Bake for 10 minutes. 

For the whipped cream: 

Add the whipping cream to a stand mixer or use a hand mixer and whip for ~4-5 minutes or until stiff peaks form

Assemble the shortcakes:

Place one shortcake on a small plate and scoop 1/4 of the strawberries on top and scoop whipped cream on top.